Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries

Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries

Ultraviolet A (UVA), the major component of the UV, plays a crucial role in formatting the characteristics of color in wine grapes by influencing its anthocyanin composition and contents. Results showed that anthocyanin biosynthesis was suppressed by UVA screening and enhanced by irradiation. The ac...

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Bibliographic Details
Main Authors:	Haining Yin, Lin Wang, Fucheng Wang, Zhumei Xi
Format:	Article
Language:	English
Published:	Elsevier 2022-12-01
Series:	Food Chemistry: Molecular Sciences
Subjects:	Wine grape UVA Skin color Anthocyanin WGCNA
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666566222000703

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